Raw Easter Cookies

It has been a while since I’ve done a raw recipe, and what better way to usher in the new season than with some easy-to-make, fruity, raw cookies? I have to admit, there are some ingredients that aren’t completely raw; such as vanilla extract and store-bought raisins, but they’re nearly there!

Also, here is some surprise news that I’ve been waiting to share with you, and now is the time. In January, I mentioned that I was working on a large project that I was very excited about; no, it’s not a cookbook of my own, BUT it is someone else’s. You may have heard of her and her brand Happy Herbivore. 🙂 I was fortunate enough to take a majority of the pictures in her newest cookbook, “Happy Herbivore Light & Fit“! The book will be officially on the market in the fall, but is available for pre-order now. I am so, so elated about having my work published, and I can’t wait to get my hands on a copy.

Now, that we’ve got that covered, I can tell you about these tasty and festive cookies. I shaped them like eggs for the sake of Easter and having them in a basket, but flower shapes would be great, too! Maybe daisies or tulips? Each cookie has minimal ingredients in it and really couldn’t be easier to make and/or eat. 😉 I used a dehydrator to keep these as raw as I could, but if you don’t have one, you can bake these on a low-temp. setting in your oven for a couple of hours.

All of the flavors are fresh and fun: Strawberry Mint, Berry Vanilla and Pseudo-Carrot Cake Cookies. I even tested these flavors out on my omnivore parents and got their approval. Not really necessary, but always appreciated. These recipes also work if you want to make Lara Bar-like snack bars, for on the go!

Carrot Cake Cookies

Instructions

Each recipe has the same directions, lucky you! Per recipe there are 10 servings/cookies.

Whichever recipe you are working on, place all of those ingredients into a food processor with an s-blade.

Pulse or run it until the ingredients start clumping together and creating a dough. You may need to scrape down the sides a couple of times to get an even texture.

You do not want this to be a smooth paste.

Next, take roughly 2 large tablespoons worth of the "dough" and shape them into eggs that are 3/8" thick. Do this onto parchment paper or paraflexx sheets for your dehydrator.

Once all of the dough is used, place the cookies in the dehydrator and set the temperature to 115ºF. Dehydrate for 5 hours, then carefully peel them off of their sheet and turn them over onto the mesh tray.

Dehydrate for another 5 hours, or until the cookie is to your desired consistency. I like my raw cookies pretty dry, so I dehydrated them for around 12 hours, total.

Then serve!

Recipe Notes

If your dates are dried out and firm, soak them for 20 minutes before making the recipe.

Of course, the color is a bit prettier before they are dehydrated, but they still taste great and I like the cute shape. Enjoy your week, everyone!

Congratulations! That cookbook sounds fabulous. Lindsay’s other cookbooks suffer from a lack of good photos (it is true) but with your photography, this will be a great cookbook! Can’t wait to see it. 🙂

You simply cannot, in my opinion, go wrong with dates. Especially when they’re made into cookies! I think I’ll have to try the berry vanilla cookies first, though I’m sure I won’t be able to resist making them all in one go!

Vegan Yack Attack!

Welcome to this vegan food blog, run by Jackie Sobon, which covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!

To contact me about photography jobs, recipe or menu development, or general questions, send an email to: veganyackattack@gmail.com!

Subscribe to our mailing list

* indicates required

Email Address *

First Name *

Search!

Find Me Here!

Popular

All images, recipes, and content is VYA Copyright 2010-2017, unless otherwise noted. Unauthorized use and/or duplication of this material (content and images) without express and written permission from veganyackattack@gmail.com is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Vegan Yack Attack with appropriate and specific direction to the original content. Please see our Privacy Policy .